Ingredients

Scale

12 oz (340g) farfalle or bowtie pasta
2 medium ripe pears, thinly sliced
1/2 cup (60g) shelled walnuts, toasted
2 cups (60g) arugula
1/4 cup (60ml) maple syrup
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 tsp balsamic vinegar
1/2 tsp cinnamon
Salt and pepper to taste

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Instructions

Cook pasta according to package instructions until al dente, then drain and cool
Toss warm pasta in a large bowl with arugula
Add pear slices and toasted walnuts
For maple glaze: Whisk maple syrup, apple cider vinegar, olive oil, Dijon mustard, balsamic vinegar, and cinnamon
Slowly drizzle dressing over salad while tossing gently
Season with salt and pepper before serving

Notes

Cannot store more than 24 hours due to delicate pears
For extra crunch, add chopped celery or fennel
Use gluten-free pasta for dietary restrictions
Add crumbled feta or goat cheese for protein

Author: Jasmine
Prep Time: 20
Cook Time: 15
Category: Quick Chicken
Method: Stovetop and Mixing
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 24g
Sodium: 350mg
Fat: 18g
Saturated Fat: 2.5g
Carbohydrates: 52g
Fiber: 4g
Protein: 8g
Cholesterol: 0mg